A tasty alternative to chicken that's perfect for roasting, braising or confit, our guinea hen legs are also superb when marinated and grilled.
Guinea hen, also called guinea fowl, is extremely popular in France, where it is often referred to as the “Sunday bird,” because is it so commonly roasted then. The guinea hen is a relative of the chicken and partridge, but with 50% less fat than the more common chicken. Its slightly gamey flavor is similar to that of pheasant.
D’Artagnan guinea hens are humanely raised from French breeding stock to ensure a top quality bird. Their diet consists of corn, soy and wheat alfalfa, with no antibiotics or hormones ever used. Air-chilling helps preserve the meat’s texture and flavor, and because the skin is not water-logged, it cooks up nice and crispy when pan seared, oven roasted or grilled. The meat is very lean and can become dry, so try a moist cooking method like braising, or barding generously with bacon. It’s not just duck legs that benefit from the confit technique; cook guinea hen legs low and slow in duck fat for a twist on the classic. You can even try them marinated and grilled for a unique substitute for chicken leg at a backyard party.
